Inhibition of the formation of the neurotoxin 5-S-cysteinyl-dopamine by polyphenols

Vauzour, David ORCID: https://orcid.org/0000-0001-5952-8756, Vafeiadou, Katerina and Spencer, Jeremy P. E. (2007) Inhibition of the formation of the neurotoxin 5-S-cysteinyl-dopamine by polyphenols. Biochemical and Biophysical Research Communications, 362 (2). pp. 340-346. ISSN 0006-291X

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Abstract

The death of nigral neurons in Parkinson's disease is thought to involve the formation of the endogenous neurotoxin, 5-S-cysteinyl-dopamine. In the present study, we show that the polyphenols, (+)-catechin and caffeic acid, which contain a catechol moiety, inhibit tyrosinase-induced formation of 5-S-cysteinyl-dopamine via their capacity to undergo tyrosinase-induced oxidation to yield cysteinyl-polyphenol adducts. In contrast, the inhibition afforded by the flavanone, hesperetin, was not accompanied by the formation of cysteinyl-hesperetin adducts, indicating that it may inhibit via direct interaction with tyrosinase. Whilst the stilbene resveratrol also inhibited 5-S-cysteinyl-dopamine formation, this was accompanied by the formation of dihydrobenzothiazine, a strong neurotoxin. Our data indicate that the inhibitory effects of polyphenols against 5-S-cysteinyl-dopamine formation are structure-dependent and shed further light on the mechanisms by which polyphenols exert protection against neuronal injury relevant to neurodegenerative diseases.

Item Type:	Article
Faculty \ School:	Faculty of Medicine and Health Sciences > Norwich Medical School
UEA Research Groups:	Faculty of Medicine and Health Sciences > Research Groups > Nutrition and Preventive Medicine Faculty of Medicine and Health Sciences > Research Centres > Lifespan Health
Depositing User:	David Vauzour
Date Deposited:	14 Apr 2012 20:28
Last Modified:	19 Oct 2023 00:49
URI:	https://ueaeprints.uea.ac.uk/id/eprint/34828
DOI:	10.1016/j.bbrc.2007.07.153

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